Reviewed: Jan. 21, 2012

My 10yr old daughter made this for the family (with minimal help) and everyone thought it was amazing. Seriously who needs IHOP. LOL ! I think we are going to try it with different fruit perserves to switch it up to please our fruit loving family!

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Jessie

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Reviewed: May 17, 2011

Delicious!

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lionqueenmelissa

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: May 8, 2011

Wow! Why haven't I thought of this before! I used regular cream cheese and heated it up to soften. I didn't use cinnamon since I was using strawberry preserves. I assume the recipe meant to soak the sandwiches for 2 seconds not 2 minutes as that would have made them too wet and they would have fallen apart when handling. Didn't need butter since I used my nonstick griddle. Served them up with powdered sugar and fresh strawberries I had prepared earlier on top. No need for syrup! Absolutely delicious! Thanks for posting!

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kitchen_amatuer

Cooking Level: Beginning

Home Town: Clinton, Iowa, USA

Living In: Tacoma, Washington, USA

Reviewed: May 3, 2011

This French toast was very good - even my kids gobbled it up. The only changes I will make next time are; I will not leave the stuffed Toast in the egg mix for quite as long and will cook at a lower temp. than regular French toast as it became quite soggy. It's also fantastic in that, you can change the flavors of preserves to whatever your taste buds are in the mood for. I will go with blueberry next time as it goes VERY well with cream cheese! Thank You!

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Suzie

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: May 1, 2011

This is so good. Only change I made was using my homemade strawberry jam...that's what I had on hand. Can't wait to fix this for my grandkids.

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MochaMoon

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Apr. 24, 2011

The filling makes the bread really soggy inside, so much that I couldn't eat it. The texture was really weird between the crispy outside and mushy inside...almost like it wasn't cooked. It tastes good, I just couldn't eat it without being almost grossed out. I may try these again, except cook the french toast before stuffing it.

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latte_queen2000

Reviewed: Apr. 17, 2011

too sweet... I am too big a fan of regular french toast. this was too much in my opinion. my husband liked it a lot though. :)

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Roseally

Reviewed: Feb. 23, 2011

These were ok. I think I will try to make this again, as I would like to have something a little different on weekends (usually choc chip pancakes and cinnamon french toast). My biggest problem with this is that I have issues with soggy bread. I think that next time I will cook each piece individually so they get nice and crisp (more on the well done side) and once they are done, I would put only one tablespoon in between and then top them with whipped cream and fruit of choice. In our case, we will go with strawberries. Thanks for sharing though. It gives me a good place to start!

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~jamey

Reviewed: Feb. 17, 2011

Awesome! I used strawberry instead of apricot for the filling and I didn't let it sit for two minutes on the each side. It was more like 45 seconds each and I made sure to line the sides with the french toast mixture (as a sealant). No syrup desired or required! Simply excellent!

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amberness

Home Town: Madison, South Dakota, USA

Reviewed: Feb. 10, 2011

I did make some changes to this recipe which could have hurt or helped it. I am not sure. I used a strawberry whipped cream cheese, French bread, and sliced bananas instead of the preserves. I cut down the recipe to what I "thought" would be half. But after soaking the bread for 45 seconds, there was nothing left to soak any more bread in. Those sandwiches turned out VERY mushy. I like my french toast sturdier than that. So I made a few more that I just dunked a little in the egg & milk mix. They turned out MUCH better. I will try this again as is to compare to my changes. Thanks for a great idea!!

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